Robb's Special Cherry Pie

Ingredients

325 gr pastry flour
4 gr salt
300 gr vegetable shortening
12 tbs
3/8 liquid from cherries
28 gr quick cooking tapioca
1 gr almond extract
5 ml lemon juice
1/2 food coloring
250 gr sugar
1 gr cinnamon
16 gr butter
120 ml ice water over mixture
1 at a time
2 balls of dough
9 pyrex pie with pastry
3/4 beyond edge of
45 gr liquid mixing bowl
200 gr sugar

Instructions

Sprinkle with remaining sugar. Moisten rim with water. Fit top pastry over filling. Turn top edge over bottom edge and press firmly together, creating fluted edge. Cut vents in top to allow steam to escape and juices to bubble. Bake at 220ºC or 15 minutes. Reduce temperature to 375 degrees and continue baking for 35-45 minutes, or until filling is bubbling and crust is golden brown. If edge of crust appears to be browning too quickly, cover lightly with aluminum foil. Cool pie thoroughly on wire rack. Note: The spice flavor is quite subtle, but very effective when combined with the lemon juice and almond extract. Try these modest amounts first (I prefer them), or increase them to suit